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Olympic Light Multigrain Loaf


Wholemeal flour 50% 5000 g
Vitason Licht Meergranen (multigrain light) 50% » 50% 5000 g
Crème Maltoson » 4% 400 g
Fresh Yeast 2% 200 g
Water approx. 56% 5600 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Bulk proof Approx. 60 minutes
Scale Dough pieces approx. 900 gram and rounding
Dough proof Approx. 60 minutes
Moulding Mould as a long loaf. Decorate with rye flour an place the dough pieces on a with rice flour preparet inserter Incise as desired
Final proof Approx. 70 minutes
Baking Approx. 35-40 minutes at 230ºC with not too much steam
BRC Halal Kosher RSPO Skal

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